Green Enchiladas with Beef
On my trip to Albuquerque I not only learned how to spell Albuquerque but I got to taste some “out of this world” food. I have never had a chili relleno before and I cannot imagine how I have gone this long without them in my life. If you have had one in New Mexico then you know of what I speak. I will call it ‘The Chili Relleno Club’. I was inspired when I got home to make some of these Santa Fe specials. I bought a cookbook from a little spice shop and read it on the plane on the way home. Anyone else read cookbooks for fun? I had a dinner at my house the other ngiht and I made Green Enchiladas and Tortilla Soup. I am posting a recipe for both of these. As with all food you make, no matter what it is, there are many options for making a recipe more complicated or more simply depending on your circumstances and mood. This recipe calls for cans of green enchilada sauce but you could of course make it from scratch if you so desire. I sometimes figure out for myself if it is worth the extra time when I need to make large quantities or I look for things that require extra time when I am in the mood eg. homemade pasta. Also note, there are as many ways to make enchiladas as there are hairs on your head. This is one of many but is my favorite.
Green Enchiladas- (print)
Serves 6-8
2 lb (1 kg)extra lean ground beef (as little fat as possible)
2 medium onions, chopped
4 Tbsp flour
2 1/2 cups (600 ml) enchilada sauce (green) (not the same as green salsa) (2 standard cans)-or make it yourself.
1 lb (500 g) sharp cheddar cheese, grated
A pack of CORN tortillas. Most Mexican places give you lots for cheap (Lonsdale Quay). I have a tortilla press cause i like to make more work for myself.
(SAUCE AND FILLING)
Brown ground beef and 1 chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned. Onions should be limp and translucent but not brown.
2 Add about 4 Tbsp of flour and saute until flour is completely incorporated into the meat mixture.
3 Add the enchilada sauce. Heat over low heat. If the mixture is too thick, add a little water. The consistency should be that of a thick gravy, but not soupy. Simmer over low heat for 20-30 minutes.
(ROLLED ENCHILADAS)
1 Rolled enchiladas are tougher to assemble, but more authentic. Have ready a large baking pan — we always use an oblong Pyrex pan.
2 One at a time, dip each tortilla in the enchilada sauce just enough to coat and slightly soften.
3 Lay the tortilla flat in the baking pan, spoon about 3 Tbsp (50 ml) of the enchilada sauce in a line down the middle, top with about 1 tsp (5 ml) chopped onion and about 3 Tbsp (50 ml) of grated cheese.
4 Roll the tortilla tightly into a cylinder with the seam on the bottom, and position against the bottom edge of the baking pan. Repeat until the pan is full. This can get tricky (but it is possible) as the pan gets full. Assembling the enchilada outside of the pan is usually a messy disaster. Depending on the size of the pan and how tightly each enchilada is rolled, you can get 8-12 enchiladas in a pan. This recipe should make about 16-24 enchiladas.
5 Spoon enchilada sauce over the assembled enchiladas to thinly cover. Sprinkle generously with grated cheese. Bake at 425F or 220C for 20 min
PREPARE STACKED ENCHILADAS: This is the New Mexico style. It is much easier to assemble. Have plates ready. One at a time, submerge each tortilla in the enchilada sauce (which should be cooking on low heat during this process) and cook until limp but not falling apart, this may take a little practice to gauge the time. Remove the tortilla from the sauce and place flat on a plate. Spoon a little sauce, including meat, over the tortilla, add about 1 T chopped onion and about 4 T grated cheese. Repeat the process until you have a stack of 3-4 tortillas on a plate, depending on the appetite of the person who will eat them. Top the last tortilla with a generous amount of sauce and cheese. Serve immediately. The fundamental difference between these two styles is the method used to cook the tortillas. In the rolled style, the sauce is cooked into the tortilla through the baking process. In the stacked style, the tortilla is cooked directly in the sauce. Only the appearance differs, the taste is the same with either style.
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